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Knafeh Recipe

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★★★★★

4.9 from 114 reviews

Knafeh is a traditional Middle Eastern dessert made with shredded filo dough, melted butter, and sweet cheese, soaked in fragrant rose water syrup. This recipe features a golden, buttery crust with a gooey cheese filling, topped with crushed pistachios for a delightful crunch and served with aromatic rose syrup for added sweetness.

Ingredients

Scale

Syrup

  • 2 cups water
  • 2 cups granulated sugar
  • 1 teaspoon rose water
  • 1 tablespoon lemon juice (optional)

Knafeh Layers

  • 16 ounces Kataifi dough (shredded filo dough, thawed)
  • 18 tablespoons melted butter (divided)
  • 8 to 16 ounces sweet cheese
  • Crushed pistachios (optional)
  • Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Instructions

  1. Make the sugar syrup: Combine 2 cups water and 2 cups sugar in a small saucepan and heat over medium-high heat until the sugar dissolves. Remove from heat and let cool slightly, then stir in 1 teaspoon rose water and 1 tablespoon lemon juice if using. Set aside.
  2. Prepare colored butter: Mix 2 tablespoons of melted butter with Kunafa powdered pastry coloring or yellow food gel if using, to give the dough a traditional golden hue.
  3. Prepare the baking dish: Pour the colored butter into the bottom and sides of a 9-inch pie pan or cake pan, swirling it around to coat evenly. Set aside.
  4. Prepare the kataifi dough: Remove kataifi from packaging, cut into small 1/4 inch pieces on a cutting board, then place into a large bowl. Add 16 tablespoons melted butter and toss until all strands are thoroughly coated.
  5. First kataifi layer: Place half of the butter-coated kataifi into the prepared pan, pressing firmly and evenly using the bottom of a measuring cup or smooth object.
  6. Add the cheese layer: Slice sweet cheese into thin slices and evenly spread over the packed kataifi. Use more cheese for a thicker, gooier filling (up to 16 ounces recommended).
  7. Top kataifi layer: Spread the remaining kataifi dough over the cheese in the pan and press lightly to ensure an even top layer. Gently push kataifi along the edges down with a spatula or butter knife.
  8. Bake: Place the pan into a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes, until the top is golden brown and the butter is bubbling along the sides.
  9. Cool and invert: Remove from oven and allow the knafeh to cool for a few minutes. Once cooled slightly, invert the knafeh onto a serving plate using a pizza pan or large flat tray.
  10. Add toppings and syrup: Sprinkle crushed pistachios over the top if desired. Pour half of the reserved rosewater syrup over the knafeh to soak. Serve the remaining syrup on the side for guests to add more sweetness as desired.

Notes

  • Kataifi dough must be thawed fully before use to ensure proper mixing with butter.
  • Sweet cheese traditionally used includes Nabulsi or Akkawi cheese. If unavailable, use a mild mozzarella or ricotta mix with a bit of sugar to mimic sweetness.
  • Rose water adds an authentic floral aroma; it can be omitted if unavailable but enhances flavor greatly.
  • Pressing each kataifi layer firmly helps achieve a crisp texture and compact dessert.
  • For a richer flavor, some cooks add a little orange blossom water to the syrup in addition to rose water.
  • Ensure to watch closely near the end of baking to prevent burning the top.
  • Serve warm or at room temperature for the best texture and flavor.

Keywords: Knafeh, Kunafa, Middle Eastern dessert, shredded filo dough, sweet cheese, rose water syrup, pistachios, kataifi

Find it online: https://cookedbycleo.com/knafeh-recipe/